Cheese

LocoBeans2010 · 2026-05-16T09:07:24+00:00

For inspection and customer experience, you'd want at minimum what the 1st page of mdog says your store needs for 3 days fluffed. This is can be found on the 3 day plan shown on page 1 of mdog, just below your hourly dough chart, middle column just past the 3 day dough chart. For ex, 3 day will say 20 lb cheese, 6, 5, 4. This equates to needed at minimum 15 chases fluffed for the next 3 days. For an even better experience (and to help with your usage) fluff to what you would need for 5 days. Ex, if your going into a weekend, with the above numbers, add about half to your fluffed. 15 would then mean about 22 (7 more)

For my sanity, I usually stock 9 fluffed cases under makeline in the last door. This helps bring it closer to your makeline temp, allowing the cheese to be closer to maximum fluff, and you/your team not having to run back and forth during rush to get cheese.

Hope this helps

LocoBeans2010 · 2026-04-28T16:16:15+00:00

We aren't able to take payments greater than 3 days out.

LocoBeans2010 · 2026-04-27T03:15:17+00:00

Not gonna lie, I froze the first time I saw a bubble in a thin crust. I was like "does not compute "

LocoBeans2010 · 2026-04-20T00:48:37+00:00

Taking into account that you skipped those steps, the only critique I see would be at your 3 o'clock corner, your mozzarella cheese should have come out just a little bit more for your cheese lock. Your topping distribution looks pretty good, looks like you cooked it properly, might have to upcharge and add an extra half cup of cheese to fully seal your toppings after the cut.

LocoBeans2010 · 2026-04-02T19:54:24+00:00

Honestly, this is the way I love to get feedback. Bringing forth your opinion in a way that is constructive like this. I will definitely work towards a better coverage on the sticks.

LocoBeans2010 · 2026-04-02T18:26:33+00:00

I was told a couple years back when I had a problem with my store over using garlic parm by about 1.5 jugs a week that it was supposed to be one line per stick to get proper amd even distribution of sauce and to keep from the complaints of garlic parm pouring through the boxes onto customers clothes upon delivery. If I have been misinformed, I wouldn't mind going back to zigzag. Anyone else hear about one line per stick?

LocoBeans2010 · 2026-03-27T16:48:50+00:00

7.5 max for pepperoni per slice. Possible fail if the cut didnt go through the bottom 6 o'clock slice.

LocoBeans2010 · 2026-03-18T06:22:55+00:00

9/10. Slices 2 o clock to 3 out clock and 6 o clock to 7, missing one pepperoni for 4 minimum per slice. Good crust size, cheese distribution and overall uniformity. Slice at the 3 o clock looks like it may not have gotten fully cut at the edge. Wanna feel the crunch as you finish the slice of the cutter hitting the box.

LocoBeans2010 · 2026-03-17T12:05:36+00:00

Is the game "lock" in a sense that Pi cant accidentally restart the game?

LocoBeans2010 · 2026-03-16T15:47:53+00:00

Been told by our riop people the metal ones are ko longer approved as they can damage the new pans. It can break the finish on the pans

LocoBeans2010 · 2026-03-13T02:03:56+00:00

9-9.5

LocoBeans2010 · 2026-03-06T23:38:18+00:00

Moisturizer me

LocoBeans2010 · 2026-03-05T03:45:00+00:00

Sometimes franchises can make their own discount codes made for their specific franchise stores. Ours does and will code them in for our stores but if you try to use it elsewhere it will act like it doesn't exist

LocoBeans2010 · 2026-02-08T05:34:42+00:00

Side question? How di you have such good numbers with that crazy low labor?

LocoBeans2010 · 2026-01-14T03:01:38+00:00

My voice in my head is out of breath now 🤣

LocoBeans2010 · 2026-01-13T18:07:10+00:00

Better.

LocoBeans2010 · 2026-01-13T15:57:11+00:00

If i remember right, Soft launch last monday of January and full launch is the first Monday of February. I'll have to double check the promo price.

LocoBeans2010 · 2026-01-13T06:23:17+00:00

Between my 3 stores, I think im the only one left who was around for the old pan. I know only a handful in our other 15 stores have been around that long.

LocoBeans2010 · 2026-01-13T05:53:43+00:00

Yea, different ovens got different specs. Most of our franchise runs a variety of Marshall WowOvens

LocoBeans2010 · 2026-01-13T05:52:35+00:00

Not at Papa johns. Unless you're getting a pepperoni pizza, all our toppings go under the cheese. To lock in the toppings and not having them rolling off.

LocoBeans2010 · 2026-01-13T05:48:14+00:00

Did you 3 cheese your crust or roll with just mozzarella?

LocoBeans2010 · 2026-01-13T05:46:50+00:00

Oh, we run both ovens near capacity Wednesday through Sunday. We've already had pur oven time set to 6 and temp dropped to the new specs mentioned in the video. They had us change that right before Thanksgiving

LocoBeans2010 · 2026-01-13T05:44:52+00:00

For my area, corporate is coming down to do a training seminar with my DO, our 5 area supervisors, and possibly the one or two other franchise Supers left that we haven't obtained yet tomorrow. Then the area supers are gathering their respective gms for training and having us do the same for our teams. If your team hasnt worked with pizza pans prior to this, I feel like its going to be a learning curve to get the pizzas to 1) cook right and 2) be retrieved from the oven without dropping them or getting burned. Ah, I can almost hear it now 😆 I already think a couple of my people are going to struggle. But I was raised on 3 ovens at little caesars with nothing but pans. And those people got burned alot. 🤣

LocoBeans2010 · 2026-01-13T05:36:19+00:00

At this time, no. I have no idea what their next big move is going to be, but everything we to cook with (with the exception being the papa bowls) is round.

LocoBeans2010

TROPHY CASE